The Meat Harvest recipe for this week uses pumpkin, bacon, and brown sugar. It is a delicious way to use pumpkins if you did not turn them into Jack-o-lanterns. This recipe cooks the seeds and adds them to the roasted pumpkin to serve as a tasty and healthy filling for your pumpkin.
Roasted Pumpkins with Bacon and Brown Sugar
6 slices bacon, crisp-cooked and drained, drippings reserved
2 2-to 4- lb. pie pumpkins
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 cup packed brown sugar
2 tsp. fennel seed, crushed
2 to 3 green onions, diagonally sliced
1. Preheat oven to 400 degrees F. Cut off the top 1/4 of the pumpkins. Remove seeds and strings; reserve 2/3 cup pumpkin seeds.
2. Place pumpkins, cut side up, in a foil-lined baking pan. Brush the insides with some of the bacon drippings and sprinkle with salt, pepper, and brown sugar. Replace lids. Roast pumpkins in the oven for 20 minutes.
3. Meanwhile, in a skillet, stir together pumpkin seeds, fennel seeds, green onions, and remaining bacon drippings. Add the skillet to the oven during the last 10 minutes of roasting.
4. Remove the pumpkins and seed mixture from the oven. Sprinkle the inside of the pumpkins with seed mixture and crumbled bacon. To serve, use a large spoon to scoop out the insides or use a knife to cut into wedges. Makes 8 to 10 servings.